Christmas Toffee Crunch Cake
A delightful dessert perfect for the holiday season, featuring rich buttery layers with toffee bits and nuts, making every moment special.
Ingredients
Cake Base
- 2 cups all-purpose flour Can use gluten-free flour blend as a substitute.
- 1 cup unsalted butter, softened Possible substitute: vegan butter.
- 1 cup sugar
- 4 large eggs Can substitute with flaxseed meal or applesauce for a vegan option.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup toffee bits
- 1 cup chopped nuts (e.g., pecans or walnuts) Choose your favorite nuts.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Fold in the toffee bits and chopped nuts.
Baking
- Pour the batter into the prepared cake pan. Smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serve with a sprinkle of powdered sugar on top, or a drizzle of chocolate sauce for extra sweetness. Pairs well with vanilla ice cream or whipped cream. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap individual slices tightly in plastic wrap and aluminum foil.